|
KMID : 1134820140430121889
|
|
Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 12 p.1889 ~ p.1895
|
|
|
Comparison of Radiation-Induced Hydrocarbons in Dried Anchovies by Electron-Beam Irradiation
|
|
Hong Young-Shin
Kim Kyong-Su
|
|
|
Abstract
|
|
|
|
Radiation-induced hydrocarbon contents of dried anchovy, jiri anchovy, and large-eyed herring were evaluated following electron-beam irradiation at doses of 1, 3, 5, 7, and 10 kGy. GC/MS identification of the induced hydrocarbons by irradiation was conducted after lipid separation by soxtec, followed by florosil column chromatography. 1-Tetradecene (C14:1) and pentadecane (C15:0) derived from palmitic acid, 1-hexadecene (C16:1) and heptadecane (C17:0) from stearic acid, and 8-heptadecene (C17:1) and 1,7-hexadecadiene (C16:2) from oleic acid were the major induced hydrocarbons in irradiated dried anchovy, jiri anchovy, and large-eyed herring samples. At the same irradiation dose, concentration of induced hydrocarbons differed from fatty acid composition and increased in accordance with radiation dose level. Radiation-induced hydrocarbons, such as 1-tetradecene (C14:1), 1-hexadecene (C16:2), 8-heptadecene (C17:1), and 1,7-hexadecadiene (C16:2), were confirmed as irradiation marker compounds. Therefore, these marker compounds could be used to distinguish electron-beam irradiated dried anchovy, jiri anchovy, and large-eyed herring from non-irradiated ones.
|
|
|
KEYWORD
|
|
|
electron beam, anchovies, hydrocarbons, GC-MS
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|